Brown Sugar Glazed Baby Carrots Recipes

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.

Steps:

• Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Steps:

• In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
• After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.

Steps:

• Bring a pot of well-salted water to a boil. Set up a bowl of well-salted ice water. Blanch the carrots in the boiling water. When they are cooked but still have some crunch, plunge them immediately into the ice water. When cool, use a clean tea towel to rub the skin off the carrots. Reserve.
• To a large skillet add the butter, sugar, lemon juice, garlic, thyme, cayenne and about 1/2 cup of water. Bring the pan to medium heat swirling occasionally. When most of the water has reduced and the mixture seems homogenous, removed the garlic and add the carrots and stir until they are coated. Cook for another 2 to 3 minutes or until the carrots are completely coated and hot.
• So good for my eyes!

Steps:

• Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
• Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Steps:

• Place all ingredients in a saucepan and bring to a boil; reduce heat to medium, cover and simmer until carrots are crisp-tender (about 5-8 minutes).
• Uncover and cook until juices are reduced (about 5 minutes).
• Season with salt and pepper.

Steps:

• Combine carrots and 6 cups water in the dutch oven. Bring to a boil over medium high heat; reduce heat to low and simmer 20 minutes or until crisp tender.
• Drain carrots and keep warm.
• Cook balsamic vinegar in a small saucepan over medium high heat for 4 to 5 minutes or until liquid is reduced by half.
• Stir in brown sugar and butter until smooth.
• Pour vinegar mixture over warm carrots, toss to coat.
• Stir in thyme, tarragon and salt and pepper.
• Serve immediately.

Steps:

• Melt butter in saucepan.
• Add carrots, salt, sugar and just enough water to barely cover the carrots.
• Cover and cook carrots on medium heat until tender.
• (time depends on carrot size. I usually cook baby carrots for about 25 minutes.) Remove lid, bring saucepan to a boil and boil until water is evaporated completely, leaving carrots with a sticky, buttery glaze.
• Watch carefully and stir so carrots do not scorch.
• Sprinkle with cinnamon and mix.
• Serve immediately.

Steps:

• Cook onions in dressing in large skillet on medium-low heat 15 min. or until onions are soft and caramelized, stirring occasionally.
• Meanwhile, cook carrots in boiling water in saucepan 2 to 3 min. or until crisp-tender; drain.
• Add carrots, zest, juice and sugar to onions in skillet; mix well. Cook on medium heat 2 to 3 min. or until carrots are heated through and evenly glazed, stirring frequently.

Steps:

• Blanch, steam, or microwave carrots until tender-crisp. Drain well.
• Melt butter in medium skillet over medium heat. Stir in brown sugar and mustard to make a smooth sauce.
• Add carrots and toss to coat. Cook 1 minute longer.

Steps:

• Put carrots in a medium sauce pan, put enough water in pan to just cover the carrots.
• Turn heat to high and boil the carrots for about 5 minutes (or until heated through, while retaining their crispy texture). Drain and place in serving bowl.
• Meanwhile, in a small saute pan, over medium heat, melt butter, add sugar, pineapple juice and the ginger. Bring mixture to a light boil and stir until sugar has melted and incorporated into all the other ingredients.
• Pour mixture over the carrots and toss gently.